Best Shredded Beef Enchiladas Recipes

SHREDDED BEEF ENCHILADAS

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

EASY SHREDDED BEEF OR PORK ENCHILADAS

Steps:

• Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
• Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
• Heat up the flour tortillas in microwave for 1 minute to soften.
• Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
• When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
• Sprinkle the extra cheese over the top.
• Bake at 375°F until sauce is bubbling.
• Let sit out side the oven for approx 5 minutes.
• Put remaining ingredients in freezer for up to 2 weeks.

FANTASTIC SHREDDED BEEF ENCHILADAS

Steps:

• Place roast in a large saucepan with a tight-fitting lid. Cover roast with water and simmer on low for 30 minutes. Increase heat to medium/high and brown roast on all sides. Once the water has boiled away and the roast is browned, add beef broth, vinegar, chili powder and cumin. Cover tightly, reduce heat to low and simmer for 1 1/2 to 2 hours or until beef falls apart. Shred the beef. Place shredded beef back into saucepan with all the juices and cool to room temperature.
• In a large skillet, saute onion util soft. Mix in flour and green chilies. Stir for 2 minutes to cook off the flour taste. Stir in sour cream and 2 cups of the Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is melted and mixed thoroughly. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Fry the tortillas in the hot oil for 30 seconds on each side. Drain on paper towels.
• Preheat oven to 375 degrees. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with the same amount of the beef mixture (yes, this will be juicy and messy). Roll up and place seam side down in baking dish. Repeat for each tortilla, until you are out of filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in pre-heated oven for 30 minutes or until cheese is melted and bubbling.
• **Note: If you prefer a milder dish, omit the 4 ounce can of jalapeno peppers and replace it with another can of diced green chilies.
• I serve each enchilada on a bed of shredded lettuce sprinkled with diced tomatoes. I top each enchilada with a dollup of sour cream and serve with a side of salsa.

SHREDDED BEEF ENCHILADAS

Steps:

• Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired.
• Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.

SHREDDED BEEF ENCHILADAS

Steps:

• Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours. (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed. About 2 hours).
• Sauté the onions and garlic, add the meat and chiles, mix well. Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp.
• Roll some of the filling in each tortilla. Place in a greased pan, seam side down. Top with sauce and cheese, and bake at 375 degress until bubbly.
• Enchilada Sauce:.
• 5 Tbs. white flour.
• 5 Tbs. cold water.
• 1/3 teaspoons sugar.
• 1 pinch ground cinnamon (less than 1/16 tsp.).
• 3/4 teaspoons salt.
• 2 heaping teaspoons garlic powder (with no salt added).
• 1 teaspoons ground cumin.
• 4 Tbs Chili Powder.
• 2 cups chicken broth.
• makes about 2 cups.
• In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate.
• any bitter taste from the chili powder).
• Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
• While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
• With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
• After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
• After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
• Turn off the heat, this enchilada sauce recipe is done.
• If you do not use the sauce right away, you will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

SHREDDED BEEF FILLING FOR ENCHILADAS RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Trim fat from brisket. In a bowl, combine chili powder, cumin, and oregano. Sprinkle spice mixture evenly overall sides of brisket; rub with your fingers. Place brisket in a shallow roasting pan. Top with onions; pour broth and vinegar over meat. Roast, covered, for 3 hours or until meat is fork-tender. Let meat stand in cooking liquid for 15 minutes. Remove meat. Using a slotted spoon, remove onions and set aside, reserving cooking liquid. Halve meat crosswise. When meat is cool enough to handle, use forks to pull meat apart into shreds. Place shredded meat in a serving bowl. Stir onions into meat. Stir in enough of the reserved cooking liquid (1/2 to 1 cup) to moisten meat. If desired, use remaining cooking liquid to make Chile Enchilada Sauce (recipe below) To assemble: Pre-heat oven to 350F In the center of each tortillas place about 1/3 cup filling, then carefully roll up the filled tortilla. Place sauce, enchiladas, and cheese in a 3-quart rectangular baking dish. Bake enchiladas, covered, in a 350F oven about 25 minutes or until heated through. Uncover and cook another 5 minutes for browning cheese. CHILE ENCHILADA SAUCE In a bowl, combine two 10-ounce cans enchilada sauce and 1/4 cup reserved cooking liquid from Shredded Chicken Filling or Shredded Beef Filling (see recipes, left) or Vi cup vegetable broth. Stir in one 4-ounce can diced green chile peppers. Spread V2 cup sauce in a 3-quart rectangular baking dish. Add enchiladas and top with remaining sauce. Cover; bake in a 350°F oven until heated through. Sprinkle enchiladas with l/2 cup cheese; bake, uncovered, for 5 minutes more or until cheese is melted or Cotija cheese, if using, is softened and lightly browned. Makes 8 servings.

CROCK POT SHREDDED BEEF ENCHILADAS

Steps:

• Trim large pieces of excess fat from roast then cut into 6-8 big hunks. Add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture. Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6-7 hours, or until beef shreds easily. Remove beef then shred and place into a large bowl with enough cooking liquid to make it juicy, but not so much that it's dripping. Stir in green chiles. Discard remaining cooking liquid. Preheat oven to 350 degrees then spray a 9×13″ pan or two smaller pans with nonstick spray, and then spread a couple Tablespoons of enchilada sauce in the bottom. Divide shredded cheese in half, reserving half for topping the enchiladas. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread about 1/4 cup (just eyeball it) shredded beef across the center of each tortilla then top with 1 Tablespoon shredded cheese and roll. Place seam side down in the prepared pan then repeat with remaining ingredients. Pour remaining enchilada sauce on top, then top with remaining cheese. Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan. Bake for 20 minutes then remove foil and bake for 5-10 more minutes or until cheese is melted and sauce is bubbly. Let rest for 5 minutes before serving with toppings. To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. Thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that's been sprayed with nonstick spray, and then bake as directed above. I haven't been to Carlos O'Kelly's in years, probably since college, but the taste of these takes me right back. So succulent! FYI: This is also a fantastic freezer recipe. Wrap the top with plastic wrap before covering with foil and freezing, then let it thaw in the fridge for 24 hours before baking as directed. Enjoy!

NOT YOUR MOTHER'S SHREDDED BEEF ENCHILADAS

Steps:

• One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
• Make the enchiladas:.
• Preheat oven to 350 degrees F.
• Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
• Heat the black beans in another saucepan.
• Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
• Cover the pans with foil and bake for 15 minutes. Serve immediately.

SHREDDED BEEF ENCHILADAS

Steps:

• In a dutch oven salt and pepper you roasts. Brown on both sides on stove top. Add the beef broth.. bring to a boil. Then add the whole garlic cloves and sit the 2 (whole) onions in the pot. Cover and cook till tender and falling apart.. do not touch the onions while they are cooking. Let beef and onions cool...then shred them together. In a mixing bowl combine the enchilada sauce and the cream of mushroom soup. Using a 9x13 pan ladle some soup mixture on the bottom.. then start rolling your tortillas with the desired amount of meat mixture you want in them. Then top with shredded cheese when complete. Bake @350* for approx 35-45 minutes... till bubbly and brown. Can add sour cream or any other topping you prefer.. Enjoy!

SHREDDED BEEF ENCHILADAS

Steps:

• Season roast with salt and pepper. Cook in crock pot or oven (low heat for 4-5 hours) until tender. Shred beef. This step may be done the day before. Saute onion in oil until tender. Stir 1/2 onion into shredded beef and green chilies. Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 cup sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Dip each tortilla in sauce and then fill with approximately 1/4 cup of beef mixture. Roll and place seam side down in greased pan. (Bottom of oven broiler pan works great.) When all are rolled cover with cheese. Bake at 350 degrees for 30-45 minutes.